Hi,
Sorry you're not feeling well. I think you're facing a tough situation here. It's hard to assess the remaining life of your meat since there are so many factors involved, like how fresh it was when you bought it, how long you've had it, and how it's been handled and stored.
I like to use fresh meat within two days of purchase. Personally, I wouldn't freeze meat with rub already applied out of concern for the effect freezing would have on the flavor and texture of the meat. But I've never done it before, so I don't know what the result would be.
Having those meats marinating in rub for two days is not something you would normally choose to do, as the meat may get a bit mushy (this is especially the case for tenderloin).
If it were me, I would hold the meat no more than one more day. If I felt better on Tuesday and had time to cook it, and it didn't smell bad, I'd cook it up and see how it turns out...but be prepared to order out for pizza, just in case
By the way, you didn't ask this question, but I find pork tenderloin more suited to grilling than to barbecuing. It is very tender by nature and tends to dry out during the long, low temp cooking in a smoker.